Well, it’s already Friday….again. These weeks seem to come to a close before they ever begin. As the fall season is approaching, I found myself adding a can of pumpkin to my grocery cart the other day. Now is the time to cue all the pumpkin recipes! This month I have several pumpkin recipes to share with you and I am excited to get back into the kitchen while G is at school in the mornings. In fact, from looking at my Google analytics, you all seem to love my recipes as much as anything given the fact that my Copycat Emmy’s Organic Coconut cookies and my Trader Joe’s Almond Meal muffins are ALWAYS my top 2 posts each month thanks to Pinterest! 🙂
Granola has been my go-to breakfast lately. I am still exclusively pumping Poppy’s bottles and I try to get oats into my diet each day to keep my milk supply up. Can I just say that I never would have thought I would have made it almost 6 months pumping!! That is a whole other post topic. Anyways, granola has been my breakfast choice as of late and I always refer back to my Cranberry granola recipe that I shared here years ago. With the changing seasons, I wanted to spice things up with pumpkin granola. Man, this was a good decision. My entire house smelled like Thanksgiving, no candle necessary. 🙂 The pecans are a wonderful addition, as I normally add almonds and I love the spicey zing the pumpkin pie spice adds.
This is the easiest recipe to whip up and enjoy. Most mornings I eat mine with a scoop of Greek yogurt and fresh fruit. It is an easy recipe to make at the beginning of the week and enjoy every morning. Let me know if you make it!
Ingredients
- 3 cups rolled oats (gluten-free for GF eaters)
- 1 1/4 cups raw pecans
- 3 Tbsp sugar
- ¼ tsp sea salt
- 3/4 tsp pumpkin pie spice (I also added an extra dash cinnamon)
- 1/4 cup coconut or olive oil
- 1/3 cup maple syrup (or sub agave or honey if not vegan)
- 1/3 cup pumpkin puree
Instructions
- Preheat oven to 340 degrees F (171 C).
- Mix the oats, nuts, spices, sugar, and salt together in a large bowl.
- In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
- Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
- Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
- Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!
